Potato Gratin With Rosemary and Fontina

1½ large “peeled and “minced” garlic cloves
1¼ pounds Russet potatoes (peeled and cut into 1/8 inch rounds)
¼ cup whole milk
¾ cup (plus 3 tablespoons) heavy whipping cream
½ cup “grated” Fontina cheese
1½ teaspoons dried Thyme
1 tablespoon dried Rosemary
Salt and pepper to taste

Add thyme, salt, pepper, cream, and garlic to a small saucepan on low heat and bring to a simmer. Remove from the heat and cover until later.

In a 9 inch glass baking dish add 1/3 of the sliced potatoes, overlapping slightly. Sprinkle with dried Rosemary, salt, pepper, and top off with ¼ cup of cream. Repeat this process two more times with the final layer being the cream. Now, sprinkle with ½ cup of grated Fontina cheese and bake until the potatoes are tender and the top is a slight golden brown. Baking time is about 1 hour and make sure to let this dish rest for at least 10 minutes prior to serving.

Diva Tip:

• Other cheeses that work well with this dish are Cheddar or Gruyere; if you’re not a fan of Fontina.